Chapter 168： I just eat this set
Chapter 168 I just eat this set
Yao Shi said while staring at Fu Yu's operation.
“Hands must be steady! Cut the knife quickly! If you want to cut 0.5mm fish sashimi, you must be able to clearly feel the tip of the knife sticking close to the fingertips. The meat is thin but not broken. Basically, this thickness can be achieved.”
"When cutting fish fillets, do not return the knife halfway through the cut, so as to ensure that the fish fillets are neat, clean and beautiful."
Fu Yu nodded: "I understand."
Bow your head and hold the mulberry knife tightly, hold the fish with your fingertips, and slice with the knife at an angle.
At this time, Gu Yunwu had unconsciously stepped forward, stretched out his head to watch Fu Yu slash, and even unconsciously held his breath.
Fu Yu's hands became extremely flexible under the blessing of advanced knife skills, and when the tip of the knife touched the fish, the most accurate and effective slicing plan for how to cut the knife appeared in his mind.
Fu Yu didn't hesitate any longer, and cut it cleanly.
The moment the knife tip cut through the fish, Fu Yu's eyes lit up.
An indescribable feeling made him hold the mulberry knife close to his fingertips without hesitation.
The feeling of the knife tip scratching his skin amplified his senses infinitely.
He can even clearly feel that the direction of the tip of the knife is the best cutting angle. If it is skewed a little, the fish will be broken, and if it is skewed a little, the thickness will not reach 0.5mm.
For a moment, both Yao Shi and Gu Yunwu stared at Fu Yu firmly, with their hearts hanging high, rising and falling with the movement of the mulberry knife in Fu Yu's hand.
This knife goes on, once you make a mistake, all your previous efforts will be in vain.
And this dish can't be served on the table for customers to enjoy in the end.
Fu Yu had nothing else to focus on, only the snow-white fish and the sharp and thin mulberry knife in his hand.
The tip of the knife slides to the edge of the fish, and after stopping at the most perfect angle, it pulls out the steering.
The same way of cutting the knife, quickly and neatly cut off another piece of fish.
The two pieces of fish are connected by extremely thin joints, and the fish fillets are thin and transparent.
Looking at the lifted fish slices, Yao Shi hurriedly said, "Quickly put the fish slices on the plate."
Fu Yu followed his advice.
And when the fish fillet touches the plate, under the guidance of the green line, adjust the position and angle accurately.
Yao Shixin was relieved, and his tone eased: "The fish fillet should be put on the plate quickly. If the fish meat is in human hands for a long time, the fish fillet will be 'raw' and have a sticky texture. This is a taboo for making fish raw."
Fu Yu nodded, but the movement of his hands did not stop.
He cut off the fish piece by piece and placed them on the plate.
And all the sliced fish meat is as thin as a cicada's wing, so crystal clear that it can be broken by blowing bombs.
Two carefully selected pieces of fish are sliced into two plates of sashimi.
finally!
When the last piece of sashimi is placed on the plate.
Fu Yu's tense nerves relaxed, and he said with relief: "The cutting is over!"
Yao Shi and Gu Yunwu's hands were trembling uncontrollably.
From when Fu Yu cut the first piece of fish with the knife, to the time when the two fish fillets were placed on the plate, it took just over two minutes.
But it was the first time for them to feel that the 120-plus seconds was so long and so short.
Success!
Fu Yu actually made Shunde Yusheng.
It's awesome!
Gu Yunwu hurriedly covered his mouth, for fear that his thoughts would be poured out.
Yao Shi finally breathed a sigh of relief, and said: "After the fish fillets are cut, put them in the refrigerator for a while, so that the taste will be smooth and sweet."
Fu Yu hurriedly put the fish fillets into the refrigerator.
When he closed the refrigerator door casually, the electronic prompt sounded again:
【Ding! NPC Chef Yao Shi's dedicated guidance has been successfully completed, and he has received a reward: a key to open the "knife skills" teaching practice classroom]
Blade skills?
Fu Yu blinked.
Can you enter the teaching practice class again?
For Fu Yu, entering the teaching practice class to score points is like playing a game, which is tiring and refreshing.
Although he knew that the so-called score scoring was actually a disguised form for him to practice, but he was still fascinated by it. What's the matter?
Fu Yu was even a little skeptical that the system had seized the lifeblood of his internet-addicted youth, and put a layer of game-breaking appearance on the homework of cooking.
And that's exactly what he does.
Addictive once you play.
No matter what, the key is in hand anyway, and when I get back from get off work at night, let’s have a good time first!
Among the four dishes of one fish and four meals, the most difficult thing to make is fish sashimi.
Now that the fish slices are finished, Yao Shi simply let Fu Yu take charge of the other three dishes.
Salt and pepper fish bones.
Fu Yu learned from Zhao Meng before.
Chop the sternum and spine of sea carp into small pieces.
Put it in a basin, add 1 teaspoon of salt and knead for 2 minutes.
Put it in clean water again, wash it twice and then squeeze out the water.
Put the scallions, **** slices and fish bones together, then add 1 scoop of cooking wine, 1 scoop of salt, half a scoop of white pepper, and marinate well.
Taking advantage of this time, Fu Yu started cooking fresh fish porridge.
The white and tender fish meat left over from the sashimi is used.
After the rice grains were put into the pot, Fu Yu turned to make fish skin.
After soaking in hot water for a few seconds, and then in the cold river, the fish skin will be the most refreshing to the limit.
The ingredients for mixing fish skin are the secret sauces in the store.
Yao Shi took out the glass jar containing the secret sauce from the freezer, and carefully filled out a small half bowl.
In order to keep the production method of the ingredients secret, the owner Dong Juntian has always prepared this sauce personally, and other people can only take it when using it, and cannot participate in the production process at all.
But right now, such a so-called secret recipe has become useless in Fu Yu's eyes.
The arrangement of the fish skin is also very particular. The blue-rimmed disc with a shallow bottom is lined with the square fish skin cut into equal pieces, which looks delicate and beautiful.
The dark brown sauce is served in a white porcelain bowl, which is convenient for customers to dip in after serving.
The fish bones are marinated.
Fu Yu took out the marinated fish bones and spread them on the baking tray.
Put the baking tray in the middle layer of the oven and bake at 120 degrees up and down.
Fresh fish porridge is almost cooked, finally add fish, a small amount of salt and white pepper.
This porridge eats a fresh word, and the seasoning is naturally simple.
The seafood porridge is served in a special clay pot, the amount is not much, just enough for a table of guests, and each person has two bites.
Wait for the fish bones to be grilled until the surface is slightly yellow and there is no moisture.
Pour oil into the pan and heat it to 60% heat.
Put the grilled fish bones in the pan and fry them on medium heat for 10 minutes, until they are burnt and crispy, then remove them.
Sprinkle salt and pepper on the plate, and the dish is complete.
After the other three dishes are ready, put the raw fish ingredients on the table one by one.
Lemongrass, shredded onion, shredded white radish, sliced garlic, shredded head cabbage, shredded carrot, shredded ginger, soy sauce pepper, shredded tangerine peel, shredded mustard, buckwheat, shredded ginger, sesame seeds, oil bottle and soy sauce.
Indispensable.
Finally, refrigerated fish sashimi is brought out.
Authentic Shunde Yusheng is served directly on a plate. Unlike ordinary sashimi, it also needs to be kept fresh with ice.
Watching the waiter take away the sashimi.
Yao Shi silently sighed in his heart: This kid is amazing!
Yao Shi said while staring at Fu Yu's operation.
“Hands must be steady! Cut the knife quickly! If you want to cut 0.5mm fish sashimi, you must be able to clearly feel the tip of the knife sticking close to the fingertips. The meat is thin but not broken. Basically, this thickness can be achieved.”
"When cutting fish fillets, do not return the knife halfway through the cut, so as to ensure that the fish fillets are neat, clean and beautiful."
Fu Yu nodded: "I understand."
Bow your head and hold the mulberry knife tightly, hold the fish with your fingertips, and slice with the knife at an angle.
At this time, Gu Yunwu had unconsciously stepped forward, stretched out his head to watch Fu Yu slash, and even unconsciously held his breath.
Fu Yu's hands became extremely flexible under the blessing of advanced knife skills, and when the tip of the knife touched the fish, the most accurate and effective slicing plan for how to cut the knife appeared in his mind.
Fu Yu didn't hesitate any longer, and cut it cleanly.
The moment the knife tip cut through the fish, Fu Yu's eyes lit up.
An indescribable feeling made him hold the mulberry knife close to his fingertips without hesitation.
The feeling of the knife tip scratching his skin amplified his senses infinitely.
He can even clearly feel that the direction of the tip of the knife is the best cutting angle. If it is skewed a little, the fish will be broken, and if it is skewed a little, the thickness will not reach 0.5mm.
For a moment, both Yao Shi and Gu Yunwu stared at Fu Yu firmly, with their hearts hanging high, rising and falling with the movement of the mulberry knife in Fu Yu's hand.
This knife goes on, once you make a mistake, all your previous efforts will be in vain.
And this dish can't be served on the table for customers to enjoy in the end.
Fu Yu had nothing else to focus on, only the snow-white fish and the sharp and thin mulberry knife in his hand.
The tip of the knife slides to the edge of the fish, and after stopping at the most perfect angle, it pulls out the steering.
The same way of cutting the knife, quickly and neatly cut off another piece of fish.
The two pieces of fish are connected by extremely thin joints, and the fish fillets are thin and transparent.
Looking at the lifted fish slices, Yao Shi hurriedly said, "Quickly put the fish slices on the plate."
Fu Yu followed his advice.
And when the fish fillet touches the plate, under the guidance of the green line, adjust the position and angle accurately.
Yao Shixin was relieved, and his tone eased: "The fish fillet should be put on the plate quickly. If the fish meat is in human hands for a long time, the fish fillet will be 'raw' and have a sticky texture. This is a taboo for making fish raw."
Fu Yu nodded, but the movement of his hands did not stop.
He cut off the fish piece by piece and placed them on the plate.
And all the sliced fish meat is as thin as a cicada's wing, so crystal clear that it can be broken by blowing bombs.
Two carefully selected pieces of fish are sliced into two plates of sashimi.
finally!
When the last piece of sashimi is placed on the plate.
Fu Yu's tense nerves relaxed, and he said with relief: "The cutting is over!"
Yao Shi and Gu Yunwu's hands were trembling uncontrollably.
From when Fu Yu cut the first piece of fish with the knife, to the time when the two fish fillets were placed on the plate, it took just over two minutes.
But it was the first time for them to feel that the 120-plus seconds was so long and so short.
Success!
Fu Yu actually made Shunde Yusheng.
It's awesome!
Gu Yunwu hurriedly covered his mouth, for fear that his thoughts would be poured out.
Yao Shi finally breathed a sigh of relief, and said: "After the fish fillets are cut, put them in the refrigerator for a while, so that the taste will be smooth and sweet."
Fu Yu hurriedly put the fish fillets into the refrigerator.
When he closed the refrigerator door casually, the electronic prompt sounded again:
【Ding! NPC Chef Yao Shi's dedicated guidance has been successfully completed, and he has received a reward: a key to open the "knife skills" teaching practice classroom]
Blade skills?
Fu Yu blinked.
Can you enter the teaching practice class again?
For Fu Yu, entering the teaching practice class to score points is like playing a game, which is tiring and refreshing.
Although he knew that the so-called score scoring was actually a disguised form for him to practice, but he was still fascinated by it. What's the matter?
Fu Yu was even a little skeptical that the system had seized the lifeblood of his internet-addicted youth, and put a layer of game-breaking appearance on the homework of cooking.
And that's exactly what he does.
Addictive once you play.
No matter what, the key is in hand anyway, and when I get back from get off work at night, let’s have a good time first!
Among the four dishes of one fish and four meals, the most difficult thing to make is fish sashimi.
Now that the fish slices are finished, Yao Shi simply let Fu Yu take charge of the other three dishes.
Salt and pepper fish bones.
Fu Yu learned from Zhao Meng before.
Chop the sternum and spine of sea carp into small pieces.
Put it in a basin, add 1 teaspoon of salt and knead for 2 minutes.
Put it in clean water again, wash it twice and then squeeze out the water.
Put the scallions, **** slices and fish bones together, then add 1 scoop of cooking wine, 1 scoop of salt, half a scoop of white pepper, and marinate well.
Taking advantage of this time, Fu Yu started cooking fresh fish porridge.
The white and tender fish meat left over from the sashimi is used.
After the rice grains were put into the pot, Fu Yu turned to make fish skin.
After soaking in hot water for a few seconds, and then in the cold river, the fish skin will be the most refreshing to the limit.
The ingredients for mixing fish skin are the secret sauces in the store.
Yao Shi took out the glass jar containing the secret sauce from the freezer, and carefully filled out a small half bowl.
In order to keep the production method of the ingredients secret, the owner Dong Juntian has always prepared this sauce personally, and other people can only take it when using it, and cannot participate in the production process at all.
But right now, such a so-called secret recipe has become useless in Fu Yu's eyes.
The arrangement of the fish skin is also very particular. The blue-rimmed disc with a shallow bottom is lined with the square fish skin cut into equal pieces, which looks delicate and beautiful.
The dark brown sauce is served in a white porcelain bowl, which is convenient for customers to dip in after serving.
The fish bones are marinated.
Fu Yu took out the marinated fish bones and spread them on the baking tray.
Put the baking tray in the middle layer of the oven and bake at 120 degrees up and down.
Fresh fish porridge is almost cooked, finally add fish, a small amount of salt and white pepper.
This porridge eats a fresh word, and the seasoning is naturally simple.
The seafood porridge is served in a special clay pot, the amount is not much, just enough for a table of guests, and each person has two bites.
Wait for the fish bones to be grilled until the surface is slightly yellow and there is no moisture.
Pour oil into the pan and heat it to 60% heat.
Put the grilled fish bones in the pan and fry them on medium heat for 10 minutes, until they are burnt and crispy, then remove them.
Sprinkle salt and pepper on the plate, and the dish is complete.
After the other three dishes are ready, put the raw fish ingredients on the table one by one.
Lemongrass, shredded onion, shredded white radish, sliced garlic, shredded head cabbage, shredded carrot, shredded ginger, soy sauce pepper, shredded tangerine peel, shredded mustard, buckwheat, shredded ginger, sesame seeds, oil bottle and soy sauce.
Indispensable.
Finally, refrigerated fish sashimi is brought out.
Authentic Shunde Yusheng is served directly on a plate. Unlike ordinary sashimi, it also needs to be kept fresh with ice.
Watching the waiter take away the sashimi.
Yao Shi silently sighed in his heart: This kid is amazing!
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